EZ Fruit Turnover

There are many treats that can be made with the Pillsbury refrigerated pop-open dough tubes and this is just one of them. These biscuits are great to take along for camping as they can be turned into hundreds of different treats. We just place them in a zip-lock bag and throw them into the cooler.

And you can always use them for your diner rolls or biscuits as they can be baked in about any type of grill, smoker, or cooker. I think the ones on the picture are the blueberry rolls. 

Ok, for the turnovers. Jan had some cooked apples made up and along with our frozen berries that we purchase by the pound and eat quite often for dessert, we had a couple of fillings for our turnovers.  

For each turnover, I use two of the biscuits together and just roll them out and put the filling on one side of the dough but not too close to the edge, and then I brush on a little water on the outside edge, and roll them over and using a fork, I press the edges together to get a good seal for my treats. 

I had a couple of extra biscuits so Jan made a couple of doughnuts out of them. 

Going on the Cobb Grill.

Done on the grill. Took about 20 minutes.

Didn’t have enough room to do all three at one time so I did two rounds on the Cobb. 

Add a couple dips of ice cream and you have a great dessert and very EZ to make. 

Breaded & Super Hot Buffalo Wings / Cobb Grill

This chili-head loves hot stuff and this was my latest cook on the Cobb Grill.

Just off of the Cobb Grill.

I like to bread my wings as the breading will hold a lot more of the hot sauce that goes on the wings. Also make for a better tasting wing.

Wings going on the grill.

Wings about done on the grill.

Served with some jalapeño and cream cheese crackers and stuffed celery.  A nice hot wing lunch.

BBQ Sundae on the Cobb Grill

This is a nice treat that can be done on about any cooker. This one was done on the Cobb Grill. 

Doesn’t that look good??

I cut a couple of 2” thick country ribs out of a whole pork shoulder for this treat. Added a rub and they were ready for the cooker. 

I also prepped some pit beans which will be placed under my country ribs so the drippings will go down and into the beans for some additional flavor. 

Cooked the ribs at about 310 degrees for about two hours or until I had an internal of 175 degrees and pulled them off the cooker.

Brought the ribs in and foiled them with some goodies and placed them back on the grill. 

Continued the cook at about 310 degrees in the foil until an internal if about 205-208 degrees (about one additional hour) and pulled and unwrapped the ribs and glazed them and placed them back on the cooker. Took about 20 more minutes to get my glaze right and they were removed from the cooker. 

Pulled the pork and got ready to make up the sundaes. 

We use two different methods when making up the treat. We can do them in a plastic carry-out glass so you can carry them around when eating which is nice at an event. I also did one in a standard sundae type of glass for serving at the table.

Ok, I start by placing the pit beans in the glass first, then I add the slaw, next is the dill pickle, then comes the pulled pork, and next is a dribble or two of some BBQ sauce, and last is the cherry on top. 

Really nice party treat. 

Pizza Braid on the Cobb Grill

A nice treat...

Fairly easy to make and is just something different from a standard pizza. 

I made it about 15" long so I had to cut it in half and bake it in two bakes in the Cobb.

I made this first one with just sauce, cheese, and pepperoni but I will load up my next one with some sausage, onions, bell peppers and mushrooms.

Information on this bake can be found on the Pillsbury Web Site:  https://www.pillsbury.com/recipes/pepperoni-pizza-braid/1f1fd667-e2d2-41e5-969a-fd8d173a50b2

Stuffed Dill Pickles / Cobb Grill

This appetizer cook / bake was done on my Cobb Grill. Idea from a recipe I saw on the web. 

Dish as ready for serving.

Ingredients:

About 10-12 Baby Dill Pickles

1 block of cream cheese

1-1/2 c shredded sharp cheddar

1 clove of garlic

1 slice of pre-cooked bacon for each piece

Rub of your choice

I used a mellon baller to scoop out the centers of the halved pickles. Mixed all the ingredients except the rub in a bowl. Stuffed them and sprinkled on some rub and then wrapped them in bacon and used a toothpick to hold the bacon on each piece.

I baked them for about 35 minutes and this picture is just before they came off of the cooker.

These things are great!!

Smoking Cheese / Cobb Grill

This little cheese smoke was done on my Cobb Premier Charcoal Grill. Was a challenge  to keep a small fire burning hot enough in the small confined area to keep a piece of smoke wood burning without heating the cooker up to my top temperature of about 80 degrees which is my top limit for this task. The ambient temperature during this cook was about 32 degrees which also helped with the cook.

My cheese for this smoke was the following: 

1 lb Extra Sharp Cheddar

1 lb Colby Jack

1/2 lb Hot Pepper Cheese

To prep the cheese, I cut the blocks into smaller rectangular square lengths which works best for this task. 

I started by heating up a few all hardwood charcoal briquets in a chimney and placing 3 of them in my charcoal basket and and then laying a big piece of hickory on top of the hot charcoal. 

I added the standard cooking grate, a raised cooling rack, and then a large pan of ice to help keep the cooker cool enough for this smoke. 

Next step was to add my two dome extensions and then the BBQ grate with the roast rack and my cheese. 

The little grill doing it’s thing..the smoke took about 85 minutes to complete. 

The results of my cook / smoke. Sure beats that old store bought smoked cheese that hasn’t even been close to any smoke and is done with chemicals. 

Grilled Pork Loin / Stuffed Hot Dogs / ABT'S

The greatest bargain in meat today is the whole and half pork loins that are on sale about everywhere in the country. At the worst, they will run about $1.98 a pound and at the best, you can find them at about $1.47 a pound. These loins can be used for a gazillion different treats and are always pretty good regardless of how you prepare them. We purchase them when they are on sale and freeze them for future use. We usually have our Kroger store slice them and run then thru the cuber. It’s a free service at our store. We use them for breaded loin sandwiches, grilled loin sandwiches, stir fry treats, country fried pork loins, pork stew, to name a few. 

My prep for this Cobb Grill cook was to just salt and pepper my cubed pork loin. For my dogs, I cut a slot in them and filled it with some cheese and then wrapped them in pre-cooked bacon. Went overboard on the stuffing for the  ABT’s and pulled and chopped up some pork rib meat, finely chopped up some onion, and added it to my cream cheese and then packed my Jalapeno pepper halves. I sprinkled on a good rub and then wrapped them with bacon. 

Typical Indiana Winter morning with a temp of about 37 degrees, froggie, and some light misting rain...Cobb don’t mind that.

Started the cook on the backside of my Grill Grates with the cubed pork loin. It took right at 4 minutes a side to get done. 

Stuffed dogs up next and all I was really doing here was to heat them up enough for the cheese to melt. 

I changed over to the standard grate and added the raised rack and did the ABT’s and they took the longest to get done. 

Food just off of the grill.

Placed my stuffed dog in a bun and added some mustard. I cut my cubed pork loin into two pieces and then put the half of it together in a slider bun with some sliced onion, lettuce, tomato, and some horsey sauce. Added one of the larger ABT’s and had a great simple meal.

Cobb Co-Bobs

This cook was done on a cold and windy morning a few days ago on my little Cobb Grill.



I cut up some red, green, yellow, and orange bell peppers and placed them in a one gallon Zip-Lock bag. I also added some red onion squares and some mushrooms slices to the marinade bag. Next step was to pour in a bottle of Wishbone salad dressing and place the bag in the fridge for a couple of hours.



Got the co-bobs ready on some small wooden skewers that would fit the grill.



I fired up the grill and got it ready for my cook.



Placed the first round on the grill.



While the veggies were cooking, I cut my Black Pepper Spam into some chunks and then got some pineapple and cherries skewered up and ready for the grill.



This is my second round of veggies finishing up on the grill.



Next step was to get the meat and fruit started on the grill.



Bowled this treat up and it looked pretty good.





Wife added some additional fruit (berries) and a stick of garlic bread and we had a fine meal.